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Don’t Let Winter Blues Get You Down

I hope you made it through Blue Monday last week. What I mean is, I hope you weren’t paying any attention to it.

The first Monday of the third week of January (the date is debated) has been dubbed The Most Depressing Day of the Year. What it is, actually, is just another myth that helps travel agencies sell winter vacations.

Marketing the idea that we would all suddenly fall into a collective

SMOKY CHEESE FARM BREAD

The idea to make this bread came from a book presenting breads from Eastern Europe and particularly from Lithuania. This bread is a typical village bread, with a very nice smell of cheese and bacon, satiating, but not too heavy. It is perfect to accompany different dishes especially hot soups, vegetarian stews and others.

9 slices of bacon,

chopped

2 tbsp. shallots or

onion, chopped

3/4 c. all-purpose flour

1 pkg. FLEISCHMANN’S

Quick Rise Instant Yeast

1/2 tsp. salt

Fry bacon and shallots together until cooked; allow to cool. Mix all-purpose flour, yeast and salt. Heat honey and milk to very warm (120 -130 F or 50 -55 C). Stir into dry ingredients. Mix in egg. Add rye flour and enough whole wheat flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Roll the dough to 1 inch thick, sprinkle with bacon, shallots and cheese. Seal the dough around it and knead a few times to disperse evenly. Cover; let rest on floured surface 10 minutes. Shape into a round or oval loaf and place on a greased cookie sheet. Cover; let rise in a warm draft-free place until doubled in size, about 30 minutes. Bake at 375 F for 30-40 minutes or until done. Remove from baking sheet; let cool on wire racks.

Makes 2 round or oval loaves.

black funk (and go out and buy something) because it’s a certain date on the calendar is what’s really depressing.

Still, let’s face it. The entire month of January, and these cold, dark days of winter can be challenging, for sure. When you live far from gyms and malls and coffee shops, it does take a certain mental toughness to plow through these long days and weeks, and discipline not to fall into unhealthy habits, like sleeping and eating too much, and not getting enough exercise.

Seen another way, though, winter is a good time to snatch some extra (much-needed) shut-eye.

3 tbsp. honey

3/4 c. milk

1 egg, beaten

1/2 c. rye flour

1 c. whole wheat flour

1 c. sharp cheddar,

finely grated

With less going on outdoors, there should be a little extra time to devote to a home regime of exercise, or trips to a gym in town too. And, if you make it a priority, there’s more time available to cook and enjoy the pleasures of eating good food as well. A well-prepared meal, or something home baked is bound to make anyone toughing out a long Manitoba winter a little happier.

Here are three bread recipes I selected this week from the website of ACH Food Companies Inc. website ( www.achfood.ca). The site has a wealth of other bread and meal-making recipes too. Enjoy!

CARROT POPPY SEED BREAD

(Bread machine recipe)

As you slice into this hearty whole wheat bread, you’re sure to notice the interesting texture of poppy seed. But another special ingredient – shredded carrot – adds to the bread’s moistness and colour. Be sure to just lightly pack the carrot when measuring.

1-POUND LOAF

1/2 c. milk

2/3 c. finely

shredded carrot

1 tbsp. butter or

margarine

3/4 tsp. salt

1-1/3 c. whole

wheat flour

2/3 c. bread flour

2 tsp. packed

brown sugar

1-1/2 tsp.

FLEISCHMANN’S Bread

Machine Yeast

1 tsp. poppy seed 1-1/2-POUND LOAF

3/4 c. milk

1 c. finely

shredded carrot

1 tbsp. butter or

margarine

1 tsp. salt

2 c. whole wheat flour

1 c. bread flour

1 tbsp. packed

brown sugar

2 tsp. FLEISCHMANN’S

Bread Machine Yeast

1-1/2 tsp. poppy seed

Add ingredients to bread machine pan in the order suggested by manufacturer, adding carrot with milk. (Carrots vary in moisture content. If dough is too dry or stiff or too soft or slack, adjust dough consistency.

Recommended cycle: Basic/white bread cycle; medium/normal colour setting.

Nutrition information per serving (1/12 of 1- 1/2-lb. recipe): calories 137; total fat 2 g; saturated fat 1 g; cholesterol 4 mg; sodium 217 mg; total carbohydrate 26 g; dietary fibre 3 g; protein 5 g.

Sendyourrecipesorreciperequeststo:

ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email [email protected]

NUTTY ORANGE WHEAT BREAD

In large bowl, combine 3 cups all-purpose flour, undissolved yeast, orange peel, and salt. Heat milk, water, honey, and oil until very warm (120 F to 130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in whole wheat flour, walnuts, and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Quick Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide into 6 equal pieces. Form each into smooth ball. Grease 2 (8-1/2 x 4-1/2-inch) loaf pans. Place 3 balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375 F for 45 minutes or until done, covering with foil during last 15 minutes to prevent excess browning. Remove from pans; let cool on wire rack.

Makes 2 loaves.

Nutrition information per serving (1/32 of recipe): calories 173; total fat 6 g; saturated fat 1 g; cholesterol 1 mg; sodium 119 mg; total carbohydrate 26 g; dietary fiber 2 g; protein 5 g.

3-1/2 to 4-1/2 c.

all-purpose flour

2 pkgs. FLEISCHMANN’S

Traditional or

Quick Rise Yeast

1 tbsp. grated

orange peel

1-1/2 tsp. salt

2 c. milk

1/2 c. water

1/3 c. honey

1/4 c. vegetable oil

3-1/2 c. whole

wheat flour

1-1/2 c. chopped

walnuts, toasted

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RECIPE SWAP

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Recipe Swap

We love hearing from readers and enjoy receiving your recipes or recipe requests. Please contact us at:

ManitobaCo-operatorRecipe Swap Box 1794, Carman, Man. R0G 0J0

or email [email protected]

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About the author

Reporter

Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.

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